Spicy Minced Pork Rice Porridge

• 1/2 cup Thai rice
• 200 g ground pork
• 1 tablespoon chili-garlic sauce, Lee Kum Kee brand preferred
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 4 red chilli padi, sliced
• 1 tablespoon Chinese bean paste ("tau chiun" in Chinese)
• 2 shallots, chopped
• 2 cups water
• 1 teaspoon cornflour

1. Cook rice in 1 and a half cups of water until it forms a almost thick texture (a good gauge is that you can still almost make out the grains of rice and the water is slightly thick).
2. Marinate minced pork with chilli sauce, sesami oil and oyster sauce.
3. Add corn flour to the minced pork mixture.
4. Leave for about 20 minutes.
5. Fry shallots in oil until fragrant.
6. Add minced pork and fry until the pork is no longer pink.
7. Add chilli padi.
8. Add half cup of water and the soya bean paste.
9. Continue to fry over a medium flame until half the water is gone.
10. Pour over rice porridge and serve.

rice, ground pork, chiligarlic sauce, oyster sauce, sesame oil, red chilli padi, chinese bean paste, shallots, water, cornflour

Taken from www.food.com/recipe/spicy-minced-pork-rice-porridge-335900 (may not work)